Smothered Chicken is a soul food classic, made with perfectly seared and baked chicken smothered in a creamy, savory gravy. This easy recipe tastes delicious with fluffy white rice or creamy mashed potatoes for the ultimate comfort meal.

For another smothered chicken recipe, try my Smothered Chicken Breast next.

Smothered Chicken

When I think of comfort food, smothered chicken thighs always come to mind. This Southern homestyle dish feels like something straight out of a restaurant, but it’s so easy to make at home for your family.

If you’ve ever wondered how to cook smothered chicken that’s both flavorful and tender, I've got you covered with this recipe. From the browned chicken to the creamy, savory gravy, every bite is packed with the cozy, nostalgic flavors of a home-cooked meal. It's a guaranteed family favorite!

plated smothered chicken with veggies, mashed potatoes, and cornbread

What is Smothered Chicken?

Smothered chicken is a Southern staple featuring oven-baked chicken smothered in a rich, homemade gravy. This classic soul food is often served with a starch like white rice or mashed potatoes, along with comforting sides like cornbread, mac and cheese, or roasted veggies. The "smothered" technique allows the chicken to soak up the flavorful gravy, so each bite is tender and satisfying.

close up view of plated smothered chicken

Ingredients

Chicken: Use bone-in legs or thighs for maximum flavor. Keep the skin on so it can crisp up on the stove for extra texture.
Seasoning: Season the chicken with all purpose seasoning, seasoned salt, garlic powder, onion powder, paprika, black pepper, cajun seasoning, and poultry seasoning, (optional but recommended).
Avocado oil: Use this or olive oil to sear the chicken before baking.
Bell Peppers: Add thinly sliced red, green, and yellow bell peppers for a sweet, slightly spicy taste and color.
Onion: Thinly sliced onions add a touch of sweetness to balance the rich, savory flavors in this dish.
Chicken broth: Use the flavorful broth created from the chicken and veggies as they bake. It’s the perfect base for the gravy, packed with all the seasonings and juices from the dish.

Gravy:

Chicken broth: broth that the chicken cooked in
All-Purpose Flour:
Seasoning: Seasoned salt and black pepper (adjust to taste)

How to Make Smothered Chicken

See recipe card for ingredient quantities and full instructions.

Clean & Season Chicken

I start by preheating the oven to 350°F and prepping my baking dish with a quick spray of nonstick cooking spray—less mess later is always a win

raw chicken in a bowl with water and limes

For the chicken, I clean it thoroughly with water and lime (or vinegar) to get rid of any impurities or feathers.

Then, in a large bowl, I season the chicken generously with all-purpose seasoning, seasoned salt, garlic powder, onion powder, paprika, black pepper, Cajun seasoning, and poultry seasoning. Using tongs or gloved hands, I make sure every piece is coated evenly.

Sear Chicken

Next, I heat up a skillet over medium-high heat and add a couple of tablespoons of avocado oil (olive oil works too). Once the oil is hot, I place the chicken in a single layer—taking care not to overcrowd the pan—and sear each side for about 3 minutes, just enough to get that beautiful golden crust. I do this in batches if needed and set the chicken aside.

Tamara putting seasoned chicken into a skillet

Tamara holding tongs and flipping chicken legs on a skillet

While your soon-to-be smothered chicken is cooking in the skillet, slice up your bell peppers and onions. Once each piece of chicken is seared, add it to a baking dish, and top the chicken with the sliced peppers and onions.

Assemble and Bake

seared chicken added to a baking pan with sliced veggies

While the chicken sears, I slice up my red, green, and yellow bell peppers along with half an onion. In the baking dish, I layer the seared chicken and top it with the sliced veggies. Then, I gently pour chicken broth over everything, cover it tightly with foil, and bake for 30 minutes.

Make Gravy

After the first bake, I carefully remove the dish from the oven and ladle out about a cup of the flavorful broth into a small bowl or saucepan, letting it cool for a few minutes.

I whisk in flour until smooth, then transfer the mixture to a saucepan over medium heat. A little salt and pepper to taste, and in a few minutes, I have a thick, creamy gravy. If it’s too thick, I just add a splash of chicken broth to get the consistency just right.

chicken gravy in a pot with a spoon hovering over it

Finish Baking and Serve Chicken and Gravy

Back to the oven! I return the chicken to the oven, uncovered this time, for another 15-20 minutes to finish cooking and let the flavors deepen.

Once out of the oven, I drizzle the gravy over the chicken and serve my smothered chicken with white rice or mashed potatoes. Enjoy!

How Long to Bake Smothered Chicken

Smothered chicken typically bakes in the oven for a total of 45-50 minutes. It starts with 30 minutes covered, allowing the chicken to cook through and soak up the flavorful broth. After that, it’s baked uncovered for an additional 15-20 minutes to deepen the flavors and let the chicken and veggies caramelize slightly. This two-step process ensures the chicken stays tender and juicy while developing rich, comforting flavors.

Pro Tips

Clean the chicken thoroughly before seasoning. Rinse it with water and lime or vinegar to remove impurities and ensure the best flavor.
Season the chicken generously for maximum flavor. Coat every piece evenly with the seasoning blend to ensure every bite is delicious.
Sear the chicken in batches if necessary. Overcrowding the skillet prevents the chicken from getting that crispy, golden-brown crust, so work in smaller batches.
Slice the peppers and onions while the chicken sears. This saves time and ensures the veggies are ready to go when it’s time to assemble the dish.
Cover the chicken tightly with foil during the first bake. This traps in steam, keeping the chicken moist while allowing it to absorb the flavorful broth.
Allow the broth to cool before adding flour for the gravy. Adding flour to hot broth can cause clumping, so let it cool slightly before whisking in the flour.
If the gravy gets too thick, thin it with chicken broth. Add one teaspoon at a time while stirring to reach your desired consistency.
Use a meat thermometer to check the chicken’s doneness. The internal temperature should reach 165°F to ensure the chicken is fully cooked and safe to eat.
Drizzle the gravy over the chicken just before serving. This keeps the chicken moist and enhances the overall flavor of the dish.

a fork with smothered chicken on it beside a plate

Storage

Store leftovers in an airtight container in the fridge for up to 4 days. To reheat, warm it up over low heat in a saucepan.

For longer storage, freeze leftovers for up to 3 months. Thaw it overnight in the fridge before reheating.

Tamara inserting a fork into a casserole dish full of smothered chicken

Substitutions & Variations

Chicken: You can use this recipe to make smothered chicken wings, chicken breasts, or chicken cutlets if you prefer. The cooking time will vary.
Breaded Chicken: I sear the chicken but you can also coat the chicken with a seasoned flour mixture and pan fry for a more crunchy texture.
Spicy: Add cayenne pepper for a kick of spice.
No Chicken: Swap chicken for pork chops in this recipe.

FAQ

Can I make the gravy ahead of time?

Yes, the gravy can be made ahead and reheated when ready to serve. Just add a splash of chicken broth to loosen it if it thickens too much during storage.

How to make chicken tender and soft?

Cover the chicken tightly with foil during the first bake to trap moisture and ensure it stays juicy. Avoid overbaking and use a meat thermometer to check for an internal temperature of 165°F.

What is the difference between stewed chicken and smothered chicken?

The cooking method and sauce for stewed chicken and smothered chicken varies. Stewed chicken is simmered in a liquid base, such as broth or tomatoes, for a longer time, creating a thinner, more liquid sauce. Smothered chicken, on the other hand, is seared and baked with a creamy, thick gravy that coats the chicken, giving it a rich, soul food-style flavor.

More Chicken Recipes

Looking for other recipes like this? Try these:

After you try this Smothered Chicken recipe, I'd love to hear your thoughts. Comment below and follow me on Facebook, Instagram, Pinterest, and YouTube for more delicious recipes!

📖 Recipe

Baked Smothered Chicken with Gravy

Print Recipe Save Rate Recipe

Prep Time: 15

Cook Time: 45

Total Time: 45

Course: Chicken

Cuisine: American

Keyword: how long to bake smothered chicken, how to cook smothered chicken, how to make smothered chicken, smothered chicken, smothered chicken recipe, smothered chicken thighs, what is smothered chicken

Servings: Chicken Legs

Calories: 365kcal

Author: Tamara J.

Ingredients

6 pieces of Chicken bone-in legs or thighs
1 tablespoon All purpose seasoning
1 tablespoon Seasoned salt
2 teaspoons Garlic powder
2 teaspoons Onion powder
2 teaspoons Paprika
1 teaspoon Black pepper
1 teaspoon Cajun seasoning
½ teaspoon Poultry seasoning (optional but recommended)
2 tablespoons Avocado oil (substitute Olive oil)
1 Red bell pepper thinly sliced
1 Green bell pepper thinly sliced
½ Yellow bell pepper thinly sliced
½ Onion thinly sliced
2 cups Chicken broth

Gravy:

1 cup of Chicken broth broth that the chicken cooked in
1-1 ½ tablespoons Flour
½ teaspoon Seasoned salt adjust to taste
½ teaspoon Black pepper adjust to taste

Instructions

Preheat your oven to 350°F. Now spray a 9x13 baking dish with nonstick cooking spray and set it aside.
Clean your chicken thoroughly with water and lime (or vinegar), remove any impurities and/or feathers. Add your cleaned chicken into a large bowl.
Now sprinkle in all of your seasonings including the: seasoned salt, garlic powder, onion powder, paprika, black pepper, cajun seasoning, and poultry seasoning.
Use gloved hands or tongs to mix all of the seasonings into the chicken thoroughly.
Heat up a skillet on the stovetop over medium high heat. Add your avocado or olive oil into the skillet and let it heat up for 30 seconds to one minute.
Gently place your chicken into the skillet in one single layer, careful not to overcrowd the skillet (may need to sear them in batches). Sear the chicken on each side for about 3 minutes, so that they can get a nice golden brown sear on them.
While the chicken is cooking in the skillet, slice up your bell peppers and onions. Once each piece of chicken is seared, add it into your baking dish, and top the chicken with the sliced peppers and onions.
Now gently pour the chicken broth over the chicken. Cover the baking dish with aluminum foil and place it in the oven and bake for 30 minutes.
After 30 minutes, remove the chicken from the oven. Ladle out about 1 cup of the chicken broth from the baking dish and set it aside in a bowl or sauce pan and allow it to cool down for 5 minutes.
Place the chicken back in the oven uncovered and cook for an additional 15 to 20 minutes.
While the chicken is cooking, make the gravy by slowly whisking flour into the chicken broth that you set aside. Mix it well until there are no more lumps in the flour.
Add the gravy into a saucepan over medium heat, sprinkle in the salt and pepper, and continue to whisk for 2-3 minutes, until the gravy thickens to your desired consistency. If it gets too thick, add chicken broth into the skillet 1 teaspoon at a time.
Remove the chicken from the oven and serve it with the gravy drizzled over the top.